I've came up with the same idea, very convenient! You can make it into Tom Yum paste or anything you want in a min. Adding some sesame seeds oil and salt helps keep it fresh.
I only made a small portion to use in an egg recipe but I will be making this often as I use a lot of Ginger-Garlic and this would be so handy. I used very little water so it did not become a true paste but it was very finely chopped Thanks for this useful recipe
This was very good in Akoori (Indian Scrambled Eggs) Recipe 5234 I used one head of Garlic and approx. the same amount of fresh Ginger in the food processor. I did have trouble getting it pasty and think I put in too much water. The flavor was still great and I will be making this one again. Thank you for posting it !
Thanks Ranikabani for making cooking easier!This is great to have on hand for making batches of chutney Traditional Mango Chutney,so I now make about a cup or so at a time. The color is more of a pale lime green, not unpleasant, in the clear glass container I keep it in. I couldn't get it to a pastey texture in my glass blender and it seemed to react slighty with the rubber seal or something, so what I do to get it as fine as possible is use a grater, then transfer to cutting board-using a large chopping knife I mince it very fine. *For those using soy sauce there is an interesting tip here at #174296.
I used equal amounts of ginger and garlic,both fresh. I used water in the blender. A little at a time, so it would continue to make a paste. I stored in a small red pimento jar. Less air space. I make a paste of garlic and onion using the same method, only chopping the onion. This is very strong, so use sparingly in recipes until you obtain the correct amount for your taste buds.
It's difficult to rate a recipe that doesn't give an indication of quantities, so I'm just posting this comment. I think Ranikabani's helpful note about dis-colouration is certainly worth a "thank you". I would be very alarmed to see this going green.